Semi-washed has been used, most commonly in Brazil, to describe a hybrid coffee process. But it is uncertain if the term always indicates the same method. Semi-washed coffees are also very common in Sumatra, where they are called Giling Basah. Semi-washed coffees are best described as “wet-hulled”, and will have more body and often more of the “character” that makes Indonesians so appealing and slightly funky. In this process, the parchment coffee (the green seed with the parchment shell still attached) is very marginally dried, then stripped of the outer layer, revealing a white-coloured, swollen green bean. Then the drying is completed on the patio (or in some cases, on the dirt), and the seed quickly turns to a dark green colour.